The Real Rules of Making Boozy Ice Cream

Booze=amazing. Ice cream=amazing. Booze+Ice cream=AMAZING.

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's

Very informative! Thanks!

Are you planning to explore using dry ice in the process? I think dry ice is now fairly easy to find in larger grocery stores.
I was thinking either freezing the bowl in dry ice (for those ice cream makers that use a frozen bowl, of course). And maybe also transferring freshly-churned ice cream to a cooler of dry ice before the regular freezer.

How to Make Light and Tender Potato Gnocchi

Thanks Daniel and Xianhang.

How to Make Light and Tender Potato Gnocchi

Would microwave 'baking' work here?

Your Ultimate Guide to Chinese Food in NYC

I'm not in NY so I only quickly perused, but just wanted to say that I love the design/formatting of the guide (at least on desktop using Chrome).

The Food Lab: The Pressure Cooker Makes Short Work of This Authentic Texas Chile con Carne

I have a stovetop PC, but would also like to see a review of electric versions. I have been trying to decide between the Breville Fast-Slow and the Instant Pot.

Latin Cuisine: How to Make Colombian-Style Sopa de Albóndigas (Meatball Soup)

This looks awesome.

I can't tell if it was a joke, but I hope you really are working on a Colombian-for-Americans cookbook! (also, what's the latest on the Food Lab cookbook?)

Hey Chef, How Can I Use up Extra Jam?

Shorty Marmalade... must try that...

How to Make Queso Fresco, the World's Easiest Cheese

I thought cans of Easy Cheese was the easiest cheese.

The Food Lab: This Isan Thai-Inspired Sliced Steak Salad Will Knock Your Socks Off

Love that you're using the fork and spoon for authenticity :)

The Best Drinks We Drank in September

Michelada cup? I'm both very intrigued and slightly frightened.

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

Looks awesome.
You mentioned previously why a food processor isn't quite a suitable replacement for the mortar and pestle to make a paste, but would an electric grinder work here for the spices?
I guess I know it'll work, but how much better is the mortar and pestle?

How I Built a Barbecue Restaurant in Brooklyn: My Lease Safari

Great read! I'm hoping this is a series? Looking forward to it.

Ideas in Food vs. The Steak Bomb: The Filling

Holy crap. I'm eating while I read this and am still getting hungrier.

Giveaway: Win a Super-Fast Thermapen Thermometer

Everything. I would make everything.

Win a Copy of 'Ceviche: Peruvian Kitchen'

lomo saltado and ceviche

How to Build a DIY Home Carbonation Rig

Can this rig be adapted to do all the stuff the ISI does? Or at least whipped creams?

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

All the meats on the menu

A Brief Ode to Fried Clams, the Best Fried Food in the World

A Brief Ode??? :)

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

tom yum or green papaya salad.

Cook the Book: 'Coi' by Daniel Patterson

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Simply french butter and toast

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

homemade habanero hot sauce

Cook the Book: 'Spain' by Jeff Koehler

patatas verde? or something like that...

The Best Coconut Cake in Honolulu is at Orchids

You have a tough life.

Teary Taco Talk

I just finished reading a great, touching series of posts on the Houston Press food blog and thought readers here might enjoy it. It's not totally focused on food (though I'd say it's more than tangentially food-related), so be forewarned, but I definitely think it's about Serious Eats.
Part 1
Part 2
Part 3
Part 4
Hope you all enjoy it.

Is it possible to keep egg rolls crispy overnight?

I kind of figure the answer is 'no' but am hoping creative minds here might prove me wrong...

I wanted to make egg rolls for a lunch potluck at work. Unfortunately, my work requires me to work in the mornings, so I'd have to prepare them the night before (at best, if I fry that morning, ~4 hours beforehand). Is there any way to keep them crispy or crunchy for that long? Reheating options are pretty much limited to a microwave :(

Cognac recommendations?

Hi, I'm looking for a bit of help selecting a couple of bottles of brandy, one for a gift and one for me to try. Does anyone have a recommendation for a special, but still reasonably-priced cognac for the gift? Reasonably-priced is relative here; I'm willing to splurge for the gift it's really stellar. I'd prefer the real French cognac, but I'll consider cognac-style (if that's even a thing) American brandies if you all have recommendations.

For myself, I've never had the chance to really get into brandy, so I'm looking for a good "starter" brandy to see if I can really appreciate it. So are there any recommendations for any good brandies or cognacs for under $35, or maybe just a bit more if it makes significant difference? Or maybe a couple of recommendations for a value, under $20 bottle and a really good one for a bit more?

How do you measure out saffron?

Is there a way to get use measuring spoons to measure saffron? I've used saffron many times before but usually just guess at it. I'm thinking about trying a recipe for a saffron semifreddo that looks like I might have to be more precise, and it calls for a 1/4 teaspoon of saffron. I might be dumb, but how do you 'spoon' out something that comes in threads? Is there a good way to estimate?

Should food blogs cater to the "foodie"? (pun intended)

Before the flames start, I use foodie in quotes just for a lack of a better, widely-accepted word...

But I've been following a link mini-debate on a local food blog here in Houston. Long story short, post was about a grocery store cookie, and some scoffed that it would be covered in the blog. Others defended the post, more or less stating that it's still food and may be of interest to people.

I tend to agree with the latter (if you don't think it's worth reading, then don't read it). But trying to be open-minded (it's hard for me sometimes [that's what she said]), I tried to see it from the view of the former. The only point I can really think of, though, is that it's the "foodies" who are most passionate about food and likely to be reading such blogs. Therefore, by that argument at least, posts about grocery store cookies have no audience. I don't agree with this argument, but I will grant that it's likely that the average reader of SE or EOW is more interested in "real food" than "easy/fast food" (although I would hazard to guess that most are interested in both).

So my questions:
1. Is that reason for a general food blog to target the "foodie"? Personally, part of why I enjoy SE is that it also has posts on fast food and Will Gordon's Bottom Shelf series.
2. Are there other reasons to scoff at a grocery store cookie post that I'm missing?

Springform pan recommendations?

I've never met a springform pan that I've completely trusted. By that I mean they've always leaked on me. Granted, I've always skimped on buying them since this is a deep-seated distrust, and I don't want to splurge unless I'm absolutely sure it's worth it. So are there any brands you all recommend?

Questions about pop-up TV restaurants...

I'm curious about how the pop-up restaurants (e.g., restaurant wars on Top Chef, 24 Hour Restaurant Battle on FN, etc.) work in real life. Maybe someone here has some insight...
1. Where does the waitstaff come from?
2. Where do the diners come from?
3. Do the diners have to pay?
3b. I assume they don't, otherwise that would be a factor in judging. But why isn't it? Pricing is a huge factor in the success of a restaurant.

You CANNOT be a foodie if...

What do you think are deal-breakers for foodie status? This is, of course, completely subjective and a matter of personal opinion.
But let me start off with You can't be a foodie if...
... you don't love cheese.
... you have to wait until happy hour to have a happy drink.
... you visit Serious Eats less than twice a day.

Must-eat restaurant/bar in Kansas City where I can eat solo?

I'm going to be in Kansas City for 24 hours next week. I think I'll be able to steal away from other obligations for one dinner. Where should I go? I'll be solo, so someplace where I can eat at the bar would be preferred. And I'll be staying in a hotel downtown -- I don't know the area, so nearby would be preferred, but I will have a rental car.

7 Nut and Seed Butters for Your Pantry

It wasn't long ago that buying nut butter at the supermarket meant little more than the choice between smooth or crunchy. Oh, how times have changed. On the shelves where you used to find little more than Jif and Skippy, there is now a dauntingly vast—if utterly delicious—array of spreads. In the interest of making sense out of the wide variety of nut and seed butters out there, allow us to guide you through the different kinds you can find in supermarkets, specialty stores, and online. More

Indian Spices 101: How to Work With Dry Spices

Many of my friends, new to Indian food, think that it's all spice and fire. But that's not true. Sure, there are spices, but it's not all chili. It's cumin, cinnamon, cardamom; fragrant spices, robust ones, peppery ones. And they're used carefully and thoughtfully. Each has its own aroma and adds its own character to a dish. Today we're going to go through the basics of dry-roasting to help get the most out of those spices. More

April Bloomfield's Ricotta Gnudi

In A Girl and Her Pig, Bloomfield promises that although the gnudi are a pain to have on menu at the restaurant, they're ideal for cooking at home. The success of this recipe is contingent on letting the gnudi sit in the fridge for a solid three days, making sure that they end up dry enough to boil without running the risk of soggy, fallen apart gnudi. And when they work, man, are they good. Think ethereal balls of of creamy ricotta simmered in butter and drizzled with more butter and crisp leaves of fried sage. More

The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

A couple months ago I was approached by Glen Lee, an inventor who claimed to have an ingenious new device for cooking on a wok at home. If it works the way he promised it would, it's going to revolutionize home wok cooking in the same way that the Baking Steel revolutionized home pizza-making. I played around with it a lot, measuring, tinkering, and generally cooking up a storm. I'm happy to report that this thing solves a problem I've been trying to work around for over a decade. More

The Food Lab: Really Awesome Black Bean Burgers

Scan your way through the internet or the cooking section at the book store and you'll find recipe after recipe for black bean burgers that follows the same basic procedure. I've followed a half dozen of these recipes, and while most of them produce pretty good flavor, they're all have one fatal flaw: mushy texture. What's the secret to black bean burger patties with great flavor and texture? I had to cook my way through a few dozen to figure it out. More

18 Light and Refreshing Soups for Spring

Here at Serious Eats, we're down for a comforting bowl of soup regardless of the temperature outside. With sunny springtime weather on the horizon, it's time to turn away from heavy wintertime stews and toward brighter, fresher bowls loaded with vegetables. We've rounded up 18 of our favorite soup recipes that feature silky asparagus, hearty greens, and other produce section favorites. More

What to do With Leftover Condensed Milk

Ask some members of this staff what to do with leftover condensed milk—for example, if you had the remnants of a giant taste test to find out the best brand lying around your office—and they'd say: drink it straight. Or they might put it in their coffee or tea, Southeast Asian style. But condensed milk is actually the secret ingredient in a huge variety of sweets, and here are some of our favorite ideas. More

Lemon Chocolate Pie

Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting. More

Equipment: The Best Chef's Knives

If there's one kitchen equipment question I get more than any other, it's this one: What is the best chef's knife? The honest answer? There is no such thing as a "best chef's knife." It'd be like asking a violinist to name the "best violin" or an architect to identify the "best material." There are many factors that come into play, and depending on what type of cook you are and how your hands, body, and wallet are shaped, you might opt for one over another. Here are some things to consider, and nine of my top recommendations for a variety of cooking styles. More